Saturday, August 21, 2010
Fresh Yeast Challah
Marcy Goldman was right! Fresh yeast really does make challah more pillowy. I have discovered that the secret to a creamy crumb (in between bready and doughy) challah is using a good portion of all purpose flour.
August 22, 2010 at 6:42 AM
Beautiful challah, Mendy. I see you had help with sprinkles!
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